Chicken Parmigiana
In America, it is July 4th Independence Day. Italian immigrants brought this dish, originally made with veal, but it's also very tasty with chicken. I give the dish a healthy twist by not frying the chicken in oil with a breadcrumb coating, but using just a bit of flour instead.
For 4 people:
TOMATO SAUCE Sauté 1 finely chopped onion in olive oil. Add 2 cloves of finely chopped garlic and 4 anchovies; they will melt away! Let it simmer gently for 15 minutes. Then add 2 cans of chopped tomatoes (400 grams per can), a pinch of chili powder, and 15 grams of finely chopped basil. Let this simmer for 50 minutes and season with salt and pepper.
IN THE MEANTIME, PREPARE THE CHICKEN Place plastic wrap over 4 chicken thigh fillets and flatten them with a saucepan. In a plate, mix 4 tablespoons of flour with the leaves from 2 sprigs of thyme and coat the chicken in this mixture. Then sprinkle with salt and pepper. Sear the chicken well in olive oil. Then sprinkle with 50 grams of grated Parmesan cheese.
Pour the sauce into a baking dish and place the chicken on top. Top the chicken with slices from 1 ball of mozzarella. Place the dish in the oven for 20 minutes at 180 degrees.
Before serving, sprinkle with some finely chopped parsley
Delicious with pasta (75 grams uncooked per person) and a salad of 100 grams of rocket, 500 grams of diced tomatoes, 15 grams of basil, 60 grams of olives (I really love Taggiasche olives), 25 ml of olive oil, and 10 ml of balsamic vinegar.
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
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